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So I've been in the process of making some country wine. It's black cherry and johannisbeeren. I have had it fermenting for two weeks not and I just poured it off for the first time. It sounds delicious. In another week and a half, I need to siphon off the top of it and leave the sediment. When that happens, we can drink it any time we want to. I so love having acquired this skill set. I'd also like to say that this may be some of the best tasting wine I've ever made. Hooray!
